Sausage and Cream Cheese Stuffed Mini Peppers
Tender mini sweet peppers halved and filled with a savory blend of breakfast sausage, cream cheese, and green onions, baked until bubbling and golden.
Ingredients
Peppers
- 12 ounces mini sweet peppers halved lengthwise and seeds removed
Filling
- 1 pound breakfast sausage bulk or removed from casings
- 8 ounces cream cheese softened to room temperature
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 0.25 cup green onions sliced
Instructions
Prepare Peppers
- Preheat your oven to 350°F. Line a baking sheet with foil or parchment for easy cleanup.
- Slice each pepper in half lengthwise and remove seeds.
Make Filling
- In a skillet over medium heat, cook the breakfast sausage until no pink remains, about 6–8 minutes, breaking into crumbles; drain excess fat.
- Reduce heat to low and stir in cream cheese, garlic powder, and black pepper until smooth.
- Remove from heat and fold in green onions.
Assemble & Bake
- Spoon the filling into each pepper half, arranging them on the prepared sheet.
- Bake for 15–20 minutes, until filling bubbles gently and edges begin to brown.
- Let rest for 5 minutes before serving.
Notes
Ensure the cream cheese is fully softened for a lump-free filling.
Draining the sausage fat and seeds from peppers helps maintain a crispy base.
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat at 325°F until warm.